Tahini + Honey Cookies

Makes 18 cookies 


110g butter softened (I like salted, but personal preference)

1/2 cup honey

1/2 cup tahini

2 cups wholemeal spelt flour

1 tsp bicarb soda

100g dark chocolate chopped (or chips)

sesame seeds to roll

  • Preheat oven to 180C. Line baking tray with baking paper.
  • Place the honey and tahini in a bowl. Use an electric mixer to beat the mixture until creamy and heavenly.
  • Add the butter and whisk until smooth.
  • Sift in the spelt flour + bicarb soda
  • Get your hands in their + combine mixture, add in choc
  • Prepare a bowl of sesame seeds
  • Roll spoonfuls of dough into balls.Dip into sesame seeds
  • Place onto prepared trays. Leave some space between each ball, to allow room to spread. 
  • Use a fork to flatten each ball
  • Bake for 10-13 minutes, or until lightly golden
  • Allow them to cool on wire rack (or dont!)

Recipe notes: 

You want the dough to be play-dough like, and rollable into balls. If it’s too wet you may have overmixed, and mixture has become too warm. If not too warm add a little bit of extra spelt flour and get roll’n.

I make my own dark choc and then chop, raw choc will be a little messier, so make sure you chop into small pieces. 

I prefer spelt flour to regular wheat flour, as it is easier to digest; so many people who are more sensitive to gluten can in fact tolerate spelt.

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